This Slow Cooker Chicken Pie is a versatile, nutritious meal for the whole family, including a smooth purée option for babies and a hearty pie for toddlers and adults. Packed with lean chicken, veggies like zucchini, carrot, and corn, and topped with creamy mashed potatoes, this dish provides essential protein, vitamins, and minerals while being easy to prepare in a slow cooker for busy parents.
Slow Cooker Chicken Pie- 2 Ways
Slow Cooker Chicken Pie offers a nutritious, versatile meal with options for both a baby friendly purée and a hearty family pie, packed with chicken, vegetables, and creamy mashed potatoes.
- Prep Time
- 10 minutes
- Cook Time
- 6 hours
- Servings
- 8
- Category
Ingredients
- 500g chicken thigh, boneless, fat trimmed
- ½ leek, roughly chopped
- 1 zucchini, diced
- 1 carrot, peeled and diced
- ½ cup corn kernels
- 3 tablespoons plain flour
- 500ml chicken stock, reduced salt
- 300ml light thickened cream
- 4 potatoes, peeled and quartered
- 1 tablespoon butter
- ¼ cup milk
Directions
- Place chicken, leek, zucchini, carrot and corn in a slow cooker. Sprinkle with flour and coat. Pour in chicken stock and cream and stir. Slow cook on low for 6 hours or high for 4 hours, until chicken is cooked through and able to shred apart.
- To make mash, boil and drain potatoes. Add butter and milk and mash together using a potato masher.
- To make purée for 6 month old, add 1 cup of chicken pie mixture to a food processor with a dash of milk and a teaspoon of mashed potato. Blend until smooth purée consistency.
- To make chicken pie for toddlers and family, transfer mixture to a large baking tray and top with mashed potato. Bake at 180°C for 20 mins until mashed potato is brown.